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Old 02-10-2012, 06:16 AM   #1
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Valentine's Day | Not Sugar Cookies with Almond Cream Cheese Frosting



Share the healthy love this Valentines' Day by making these healthy Not Sugar Cookies for your friends and family. While you can certainly make substitutions, like butter for the coconut oil or coconut sugar for the erythritol, the original recipe is dairy-free and sugar-free, including the frosting. They are also low-carb and could be considered primal or even paleo. All three of the boys, my handsome husband and our two teenage sons, give these their stamp of approval.


Not Sugar Cookies with Almond Cream Cheese Frosting
Recipe by Healthy Living How To

Prep Time: 90 minutes (includes chill time)
Cook Time: 12 minutes
Makes: 28 Cookies
Nutrition Info: 1 Net Carb Per Frosted Cookie | 90 cals | 8g fat| 3g carb | 2g fiber | 3g protein

Ingredients
Directions

1. In a medium bowl, sift together all dry ingredients. Set aside.

2. In a small bowl, scramble eggs, vanilla extract and coconut oil.

3. Add wet to dry and mix well with a spoon. With your hands form dough into a large ball and chill for 30-45 minutes covered.

4. Roll out dough between two pieces of parchment paper and cut into desired shapes. With a spatula, transfer cutouts onto a parchment lined baking sheet.

5. Bake at 350║ F for 12 minutes or until lightly brown. Completely cool, then pipe with almond cream cheese frosting.

6. Store cookies in freezer or refrigerator.


How To Make Almond Cream Cheese Frosting

1. Soak overnight 1 c. Raw Almonds.
2. Discard the soaking water, rinse and drain.
3. Blanch almonds by covering with hot (near boiling) water, letting sit for 5 minutes, then popping off the skin.
4. In a Vitamix or food processor process until smooth:
  • Soaked & Blanched Almonds
  • 1/3 c. water
  • 1/2 tsp. Celtic Sea Salt
  • 1 tsp. Apple Cider Vinegar
  • 1 tsp. Lemon Juice
  • 1 tsp. Organic Vanilla
  • 2 Tbsp. Coconut Oil
  • 1/16th tsp. NuNaturals Pure White Stevia Extract Powder
  • 4 Tbsp. Smart Sweet Non-GMO Erythritol Granules

Add frosting to a piping bag with a star-tip and have fun decorating!


Recipe Notes

We invested in a Vitamix this past summer and ever since, I've been making my own almond flour. You can certainly use store bought almond flour in this recipe. The presentation could be improved with a blanched almond flour, if that's important to you. If you haven't used guar gum in your baking, it is recommended by those in the know when baking without gluten. I keep some on hand and throw it in recipes when I remember. It's slightly below freezing here in Minnesota, and I kept these cookies in my garage overnight. They soften up just right in about ten minutes at room temperature. Finally this recipe was inspired by it's unhealthy counterpart, The Best Rolled Sugar Cookie found at All Recipes as well a healthy Chocolate Chip Cookie found at the Spunky Coconut.
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Last edited by Vanessa120; 02-10-2012 at 06:35 AM..
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Old 02-10-2012, 07:00 AM   #2
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How much to ship??
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Old 02-10-2012, 07:07 AM   #3
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Ooooo. Those look good. I just made an almond cream cheese frosting for a valentines layer cake experiment this past week. But my first experiment with piping told me quickly I'm no good at THAT! Maybe I should take a cake decorating class and invest in one of those spinning cake platforms. I couldn't keep mine smooth spinning the plate by hand. LOL Your icing is piped flawlessly, my dear. Lovely as always.
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Old 02-10-2012, 07:36 AM   #4
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Those look so beautiful and I am sure they taste wonderful. Thanks for the recipe and for being so precise with the brands you used for the sweeteners, etc. I may just try them tomorrow, but without a vitamix, I will have to come up with a different frosting.
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Old 02-10-2012, 08:02 AM   #5
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Vanessa they look lovely. So there is no cream cheese in the frosting?

I want to make these but I don't use cream cheese anymore.TIA
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Old 02-10-2012, 01:54 PM   #6
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There is no cream cheese in the frosting, Esther. I think this recipe may be right up your alley.
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Old 02-10-2012, 02:01 PM   #7
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Thanks Soobee.
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Old 02-10-2012, 03:35 PM   #8
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These are beautiful!! Stunning photos. I need to get the ingredients, but I definitely will make them! Thanks for sharing this recipe!
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Old 02-10-2012, 04:01 PM   #9
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Dairy-Free

These are indeed dairy-free......I've discovered I am casein intolerant and have been avoiding dairy (cow, sheep & goat) for some time. The cream "cheese" is a actually a nut cheese made from almonds, but you could use raw cashews or macadamias.
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Old 02-10-2012, 06:59 PM   #10
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I think I will give these a whirl tomorrow... Yours are a thing of beauty, Vanessa.
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Old 02-11-2012, 02:44 AM   #11
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Esther, I hope you don't mind but I passed your non dairy yogurt along to a friend that cannot do dairy. She does not do LC, but is going to try your recipe.


I also passed this recipe along for Vanessa's almond cream cheese. I can do dairy somewhat but going to make these cookies for me for Valentine's. Peggy, I can pipe frosting somewhat, but nowhere near as good as Vanessa. Too bad we don't live close by, we could take a decorating class together. Then again, guess we'd have to bake all those HC cakes! On the other hand, we could slip in LC cakes, cookies, and frosting!
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Old 02-11-2012, 09:29 AM   #12
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These look amazing! Will have to try these out when the grandkids come next week.
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Old 02-11-2012, 01:49 PM   #13
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Quote:
Originally Posted by buttoni View Post
Ooooo. Those look good. I just made an almond cream cheese frosting for a valentines layer cake experiment this past week. But my first experiment with piping told me quickly I'm no good at THAT! Maybe I should take a cake decorating class and invest in one of those spinning cake platforms. I couldn't keep mine smooth spinning the plate by hand. LOL Your icing is piped flawlessly, my dear. Lovely as always.
Peggy I can't seem to find your cherry almond cream cheese frosting recipe. I assume I use the almond cream cheese that Vanessa made up, but then what? What is the cherry flavoring from? Thank you!
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Old 02-11-2012, 04:24 PM   #14
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Beautiful Valentine Cookies

What a nice job of piping. I'm afraid I'm with Peggy.

Peggy does no piping neither does Barbo

However P. now that you mentioned it, I've often thought
of going in for beginners cake decorating just to get over
the "I can't pipe frosting syndrome"

Are the cookies crispy or cake like? They look so good.
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Old 02-12-2012, 09:53 AM   #15
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It's that "can't draw a circle" thing cropping up again, huh, Barbo! LOL Glad I have good company.
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Old 02-12-2012, 11:44 AM   #16
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It's that "can't draw a circle" thing cropping up again, huh, Barbo! LOL Glad I have good company.
I have a feeling that this is also a time where you do need to draw within the lines. BUT you can always EAT these mistakes,
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Old 02-12-2012, 11:50 AM   #17
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I like how you think, Tilly!
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Old 02-12-2012, 11:56 AM   #18
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I like how you think, Tilly!
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Old 02-12-2012, 01:34 PM   #19
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Quote:
Originally Posted by Barbo View Post
What a nice job of piping. I'm afraid I'm with Peggy.

Peggy does no piping neither does Barbo

However P. now that you mentioned it, I've often thought
of going in for beginners cake decorating just to get over
the "I can't pipe frosting syndrome"

Are the cookies crispy or cake like? They look so good.
Hi Barbo, they are in the middle. I would call them soft.

Thank you LCFs for the nice words on these cookies. I didn't realize my own piping skills, in fact I am using a cheap piping set, I found on clearance, with plastic tips. I too would love to take a cake/cookie decorating class....as long as we don't have to eat our projects. I have a friend who went to chef school and he gained a ton of weight during the pastry section.

Last edited by Vanessa120; 02-12-2012 at 01:36 PM..
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Old 02-13-2012, 02:24 PM   #20
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Okay..mine are cooling in the fridge and I found my little heart cookie cutter..

I think I might do a little strawberry jam glaze on them instead of that yummy looking frosting.
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Old 02-13-2012, 03:36 PM   #21
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Okay..mine are cooling in the fridge and I found my little heart cookie cutter..

I think I might do a little strawberry jam glaze on them instead of that yummy looking frosting.
That sounds wonderful! Are you getting excited for the cruise?
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Old 02-14-2012, 09:06 AM   #22
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Yes, Vanessa..very excited for the cruise..

I did make these..very good..However, I ended up making little balls of dough and flattening them out into circles. My dough probably might have been a little too soft, but they are very good.

I made a glaze out of SF strawberry jam heated and sprinkled in some SF raspberry jello, then refrigerated it until it was thicker, then drizzled some on the top of each cooled cookie and plopped some toasted almonds on top of that..
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Old 02-14-2012, 09:25 AM   #23
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Very pretty and your dairy free subs are totally fascinating!
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Old 02-14-2012, 01:55 PM   #24
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Very pretty and your dairy free subs are totally fascinating!
Thank you Jennifer!
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Old 02-15-2012, 11:31 AM   #25
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Oh..just had a thought, Vanessa.

This recipe would make a great base for a fruit pizza..Roll out cookie dough on a sprayed pizza pan and bake until done. Cool, then soften 8 ounces of cream cheese/beat with 1/2 cup of sweetener and 2 tsp. of vanilla. Spread on cooled cookie crust..Top with sliced fruit, as desired. I would make a strawberry jam glaze to glaze over the fruit..

I think it would be great...
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Old 02-15-2012, 11:40 AM   #26
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Oh..just had a thought, Vanessa.

This recipe would make a great base for a fruit pizza..Roll out cookie dough on a sprayed pizza pan and bake until done. Cool, then soften 8 ounces of cream cheese/beat with 1/2 cup of sweetener and 2 tsp. of vanilla. Spread on cooled cookie crust..Top with sliced fruit, as desired. I would make a strawberry jam glaze to glaze over the fruit..

I think it would be great...
Great idea! I actually was going to try to make a spritz cookie with it.
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Old 02-15-2012, 11:43 AM   #27
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Let us know on the spritz cookies.

Plus, I saw a recipe for individual fruit pizzas using one sugar cookie/topping and fruit.
I think that would make a great cookie, too.
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Old 02-15-2012, 06:45 PM   #28
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PEGGY DOES NOT PIPE FROSTING WELL

And here's the proof:

I was gonna do a fun little cake for hubby for Valentine's day. Did a small 6" black bean choco heart-shaped cake for the bottom, the cherry Jayne's Jello Cake on LindaSue's site (done in a Wilton mini heart cake pan). I was going to try out the piping set my Mom gave me and cutsie it all up around the edges. Well, needless to say my first experiment piping frosting was an unmitigated disaster!

Hubby ate the cake anyway. I only ate a couple bites of this visual flop, but maybe by next year, with a LOT of piping practice, my cake decorating will get better. It tasted real good, but the jello mini cakes came out real dry and dense. Don't know what I did wrong, but mine didn't come out like the one pictured with the recipe. Followed the recipe exactly, too. Will do it again though, as I love jello cake.
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Last edited by buttoni; 02-15-2012 at 06:48 PM..
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Old 02-15-2012, 06:48 PM   #29
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PEGGY DOES NOT PIPE FROSTING WELL

Author Deleting Duplicate Post.
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Old 02-16-2012, 03:13 AM   #30
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Visual flop????? Are you kidding?? That looks fantastic! Oh, and it looks good enough to eat. And if you don't like the looks of it please, we can meet somewhere for tea and I will take it off of your hands. And anything else you don't deem worthy.
Going to try your microwave biscuits next! Do I hear bacon, egg, and cheese?
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